Veg dawa isn’t

Ingredients

• 12-15 small cauliflower florets, blanched with turmeric powder and drained
• 1 medium carrot, peeled and lower into ½ inch cubes
• ½ cup shelled inexperienced peas
• 4 tablespoons ghee                    
• 5-6 medium tomatoes, quartered
• 10-15 cashewnuts, vertically halved
• 1 inch ginger, roughly chopped
• 10-12 garlic cloves
• 2 inexperienced chillies, slit
• Salt to style
• 1 teaspoon cumin seeds
• ½ cup fried onion
• 1 bay leaf
• 2-3 inexperienced cardamoms
• 4-5 black peppercorns
• 2-3 cloves
• 1½ tablespoons chopped garlic
• 2 inexperienced chillies, chopped
• 1½ teaspoons crimson chilli powder
• 1 tablespoon coriander powder
• ½ teaspoon turmeric powder
• 1½ tablespoons recent cream + for garnish
• ½ teaspoon garam masala powder
• ¼ teaspoon dried fenugreek leaves (kasuri methi) powder
• 1 tablespoon chopped recent coriander leaves 
• ½ teaspoon screwpine water
• 3-4 fried cashewnut halves for garnish
• Fresh coriander sprig for garnish
• Onion roundels to serve
• Lemon wedges to serve
• Green chillies to serve
• Parantha to serve

Method

1. Heat 1 tablespoon ghee in a handi, add tomatoes, cashewnuts, ginger and garlic, combine and sauté for 1-2 minutes. Add inexperienced chillies and salt and blend properly. Add 2 cups water, combine and prepare dinner until it involves a boil. Cover and prepare dinner for 8-10 minutes.
2. Meanwhile, warmth 1 tablespoon ghee in a pan. Add cumin seeds and allow them to change color. Add cauliflower florets, carrot and inexperienced peas, combine and sauté for 2-3 minutes. Take the pan off the warmth.
3. Allow the tomato combination to chill barely. Transfer it right into a grinder jar, add fried onion, and grind to a wonderful paste. 
4. Heat remaining ghee in the identical handi. Add bay leaf, inexperienced cardamoms, black peppercorns, cloves, garlic and inexperienced chillies, combine and sauté for 1 minute. 
5. Reduce the warmth to low, add crimson chilli powder, coriander powder and turmeric powder and blend properly.
6. Add the bottom paste and blend. Add 1 cup water and blend until properly mixed.
7. Add the sautéed greens and blend, cowl and prepare dinner for 6-8 minutes. 
8. Add recent cream, garam masala powder, dried fenugreek leaves powder and blend properly. Add coriander leaves and screwpine water and blend.
9. Transfer right into a small serving handi, garnish with recent cream, fried cashewnuts and coriander sprig. Serve sizzling with onion roundels, lemon wedges, inexperienced chillies and parantha.